Join the FAIRR Initiative and the Jeremy Coller Foundation for the first international law and policy conference on the future of protein.
Are you interested in working in alternative protein? Join SciTech university innovation specialist, Christina Aguila, to learn more about what it takes to pursue an academic or industry career in this rapidly growing field.
A two-day, interactive convening featuring multicultural changemakers, business leaders, entrepreneurs, innovators, cross-sector practitioners, and investors determined to build an inclusive, impact economy.
Join GFI for a Seafood Webinar and Informal Networking (SWIM) event where we will hear from experts on cell culture media for cultivated seafood. We will then move to an optional networking session to build bridges and identify opportunities for collaboration.
Join Free From Virtual Summit for a three-day program focused on sustainability and innovation for CPG brands.
This webinar from the Good Food Institute and Haynes and Boone, LLP, will provide an overview of how to strategically build out intellectual property protection (e.g., patents, trade secrets, etc.) for innovation in this space.
Future Food-Tech’s new dedicated Alternative Proteins Summit on June 22-23 will connect global food leaders to map out the future of protein.
The Wall Street Journal’s Global Food Forum will tackle the critical issue of sustainability across the food industry and agricultural economy, covering topics from seed research and farming practices to packaging and the food we eat.
Creating a great tasting and sustainable plant-based product can be a complex, costly, and challenging process. Learn from an expert speaker line-up on how to master savory taste to create winning plant-based food.
GFI Israel is excited to invite you to join a scientific webinar with Sharon Schlesinger, Ph.D. who will present her cultivated meat research on culturing and differentiating pluri and multipotent bovine stem cells, followed by a lecture with Miek Schlangen who will discuss texture methods for evaluating meat and meat analogue structures in plant-based protein research.
Join Dr. Josephine Wee, Assistant Professor of Food Science at The Pennsylvania State University, as she discusses how fungal mycelium can provide texture and nutritional value for high moisture alternative meat as well as support cell growth and development for cultivated meat.
